In a medium bowl, combine 1/2 cup of flour, semolina, salt, and pepper and mixes well. Dredge
the fish in the buttermilk
and then in the flour mixture. In a medium sized pot or deep fryer, heat 3 to 4 inches of oil and deep fry
until golden brown and becomes crisp
. Remove fish and drain
on paper towels. Serve with skordalia and a wedge of lemon.